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Grilled Surf and Turf with Mushroom Saute

Grilled Surf (Shrimp) and Turf (Fullblood Wagyu Beef Eye of Round Steaks) with Chimichurri and a Mushroom Sauté

Prep Time: 1 Hour
Cook Time: 25 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Paul Santos, Double 8 Cattle Company Contributor




  • 6 Large Shrimp
  • 1/4 TSP Baking Soda
  • 1 TSP Salt
  • 4 Small Bamboo Skewers

Mushroom Sauté

  • 1 LB White Mushrooms (sliced)
  • 1/2 LB Cremini Mushrooms (sliced)
  • 1 Small Shallot (minced)
  • 1 Large Garlic Clove (minced)
  • 4 TBSP Olive Oil
  • 1 TBSP Lemon Juice
  • 1/2 CUP Flat Leaf Parsley (chopped)
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)


  • 1/2 BUNCH Cilantro
  • 1/2 BUNCH Flat Leaf Parsley
  • 4 Garlic Cloves
  • 3 TBSP Red Wine Vinegar
  • 2 TSP Oregano
  • 1/2 CUP Olive Oil
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)


  • Food Processor
  • BBQ/Grill


Combine the cilantro, flat leaf parsley, garlic cloves, red wine vinegar, and oregano in a food processor. Process until smooth.

Season to taste with salt and freshly ground black pepper.

Transfer the mixture to a bowl, and pour in the 1/2 cup of olive oil. Let it stand for 20 minutes at room temperature, and set aside for later use.

Note: The chimichurri can be made in advance and stored in the refrigerator for up to a week.


An hour before grilling your shrimp, butterfly and devein the shrimp.

Then, place the shrimp in a bowl. Add the salt and baking soda to the bowl, and toss the shrimp to fully coat.

Separate your 4 bamboo skewers into two groups of two skewers.

Using two skewers, spaced an inch and a half apart, add three large shrimp.

Repeat the process with the other two bamboo skewers, adding the remaining three shrimp to those.

Place the skewers with the shrimp in the refrigerator.

This ‘brine’ helps to keep the shrimp plump and moist during the cooking process. In addition, the skewers make it easier to flip the shrimp on the grill.


Heat the olive oil, minced garlic, and minced shallots over medium heat on the stove.

Once the garlic and shallots sizzle, but before they brown, add the white and cremini mushrooms.

Stir and cover the pan. Cook for 4 minutes while stirring occasionally.

Remove the lid, and add salt and freshly ground black pepper to taste.

Continue to cook until the moisture evaporates and the mushrooms brown (usually takes about 5-7 minutes).

Once the mushrooms have browned, add the chopped flat leaf parsley and lemon juice.

Set aside, and keep the dish warm.


Heat your grill to medium-high heat as you prepare to cook the shrimp and Fullblood Wagyu beef eye of round steaks.

While the grill is heating up, slather your shrimp with the previously made chimichurri and season your eye of round steaks with salt.

Once the grill is ready, use a paper towel sheet that has been rolled and dipped in oil to wipe the grill. This will clean the grill and make it so the food doesn’t stick to the grates while cooking.

Place the Fullblood Wagyu beef eye of round steaks on the grill, and cook for 2 minutes. Then turn the steak 90 degrees and cook for an additional 2 minutes.

Flip the steaks to the other side, and repeat the process (cooking for an additional 4 minutes).

As the steaks are finishing up, place the shrimp skewers on the grill.

Cook the shrimp for about 2-3 minutes per side until they are pink and slightly charred. Do not over cook the shrimp.


Place a grilled Fullblood Wagyu beef eye of round steak on each plate.

Add 3 pieces of shrimp to each plate.

Finish the plates with the sautéed mushrooms.

You can drizzle some of the extra chimichurri on the dish as well, if you wish.

Serve the surf and turf with the sautéed mushrooms, and enjoy!

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